By Maria Speck
Nutrition author Maria Speck’s ardour for propelling previous global staples equivalent to farro, barley, polenta, and wheat berries to the leading edge of latest American cooking is superbly provided in Ancient Grains for contemporary Meals. during this encouraged and hugely own booklet, Maria Speck attracts on nutrition traditions from around the Mediterranean and northerly Europe to bare how flexible, fulfilling, flavorful, and complicated entire grains can be.
Rustic yet dependent dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in purple Wine Sauce, and crimson Rice Pudding with Rose Water Dates--are guaranteed to please discerning palates and develop into favorites in any complete grain repertoire.
Food fans and health-conscious domestic cooks alike tips on how to combine entire grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower kinds corresponding to spelt and Kamut. the lovely flavors and energetic textures of complete grains are more suitable with ordinary materials comparable to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable kind and beneficiant spirit make this selection of primary, up-to-date classics a treasury for today’s chefs.
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Additional resources for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
If required, 1 Parmesan cheese add salt (taste to check because the mussel water is black pepper salty). Finally, add the Parmesan and black pepper. Serve over cooked pasta shells with a sprinkling of Parmesan. LEFT: On the road to Yzerfontein. 29 Smoor vi s Snoek SERVES 4 Preparation time: 20 minutes Cooking time: 20–25 minutes This traditional Afrikaans dish comes from Stephanie Redelinghuys in Paarl. She told me that the best thing to do after salting the fresh fish is to hang it on the washing line!
Frikkadels are delicious with a tomato sambal (page 57) or Karen’s Gourmet Smoortjie (page 25). 31 Mains Pegg y ’s Durban Lamb Bre yani Serves 8 Preparation time: 8 hours minimum for marinating, and another 25 minutes Cooking time: 60–90 minutes This Indian dish, delicious with a dahl, involves layering the different ingredients and is actually very simple. 5 ml) chilli powder 1 5 saffron strands, soaked in 50 ml warm water 3 fresh green chillies 50 g cold butter 1 T (15 ml) ground coriander a handful fresh coriander 1 T (15 ml) ground cumin Mix the marinade ingredients with the lamb and refrigerate for 8 hours.
Add the tomatoes, cinnamon, coconut milk, apricot and apple pieces. Cook for another 10 minutes and pour the mixture over the chicken. Bake for 25 minutes. The chicken may be raised and grilled for an extra 5 minutes to brown it slightly. This is delicious served with basmati or yellow rice. Garnish with fresh coriander. LEFT: These women in KwaZulu-Natal, near Underberg, are sorting chillies and gooseberries. 47 Bra ai Chicke n SERVES 3 Preparation time: 10 minutes, then 3–4 hours in refrigerator Cooking time: 15–20 minutes This traditional Afrikaans recipe comes from a great cook and a good friend, Hoffie.
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck